Recipes

This Turmeric Cauliflower, Avo And Millet Super Salad Is Perfect For Winter

Boost your health. And your weight-loss efforts.

Amy Hopkins |
16 July 2018

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Ingredients15 Count

Photograph by Micky Hoyle

This super salad is packed with vitamins and nutrients to help you power through winter! Yup, the benefits speak for themselves. Read on for all the reasons you’d be crazy not to include this recipe in your healthy eating plan. Also: It’s great for those keen to shed a couple of kilos.

All The Health Benefits Of This Simple Salad…

Turmeric is a natural anti-inflammatory and immune booster and the millet is great for digestion and contains protein, but is much cheaper than its more popular rival: quinoa. Avocados are a source of healthy monounsaturated fats that the body can use for energy, and vitamin B, which naturally increases energy levels. Talk about power!

Cauliflower is such a versatile ingredient and this salad can be served warm or at room temperature. Cauliflower also helps fight inflammation and helps improve digestion and detoxification. Because cauliflower has virtually no fat, is very low-carb – yet is super high in fibre, making it filling and nutritious without being kilojoule-heavy – it’s a great food for those on a weight-loss journey.

This salad offers a refreshing and hearty break from all those green bowls.

This Turmeric Cauliflower, Avo And Millet Super Salad Is Perfect For Winter

1 head cauliflower, sliced

2 tbsp coconut oil, melted

Salt and pepper

2 tsp turmeric

1 red onion, sliced

1 cup cooked millet

2 avocados, chopped

¼ cup almond slivers, toasted

¼ cup pomegranate arils (can be replaced with saltanas for a sweeter option)

Large handful or coriander leaves

1 tsp honey

1 tsp mustard

Juice of one lemon

1 tbsp olive oil

Salt and pepper

This Turmeric Cauliflower, Avo And Millet Super Salad Is Perfect For Winter

Set your oven to 180C. Toss the cauliflower with coconut oil. Season with salt, pepper and turmeric. Roast for 15 minutes.

Add the red onion to the roasting tray and roast for another 15 minutes.

Toss the millet with the cauliflower and red onion. Add avocado around the plate. Sprinkle almonds, pomegranate and coriander over. Drizzle dressing over the salad.